Fennel Risotto

I can guide you through the preparation of a delicious fennel risotto. Here are the basic ingredients and the procedure to create this dish.

Ingredients

• 320 g of risotto rice (like Carnaroli or Arborio)
• 2 medium fennels
• 1 small onion
• Vegetable broth as needed
• Dry white wine as needed
• Extra virgin olive oil
• Butter
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Preparation

1. Wash and clean the fennels, removing the hardest outer parts and the tuft. Cut them into cubes or thin slices according to your preferences.
2. Prepare the vegetable broth in a pot and keep it warm on low heat.
3. Finely chop the onion and sauté it in a pan with a drizzle of extra virgin olive oil until it becomes translucent.
4. Add the fennels to the onion and let them cook for a few minutes, adding a few tablespoons of broth if necessary to prevent sticking.
5. Pour the rice into the pan and toast it with the vegetables, stirring for a couple of minutes.
6. Deglaze with the white wine and let it evaporate on high heat.
7. Continue cooking the risotto by adding a ladle of broth at a time, waiting for the liquid to be almost completely absorbed before adding more, stirring frequently.
8. When the rice is cooked al dente, season with salt and pepper, and whip it with a piece of butter (and if you like, grated Parmesan cheese) to make it creamy.
9. Let the risotto rest for a minute, then serve immediately.

I recommend serving the fennel risotto with, if you like, a drizzle of raw olive oil and a sprinkle of Parmesan. Enjoy your meal!